Stability of glycosylated complexes loaded with Epigallocatechin 3-gallate (EGCG)

Jianyong Zhang,Hongchun Cui,Jiahuan Qiu, Xiaoqing Wang,Yixin Zhong,Caiping Yao,Lanying Yao,Qunxiong Zheng,ChunHua Xiong

Food Chemistry（2023）

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摘要

•Binding of protein to EGCG delayed the decline of antioxidant activity of EGCG.•EGCG enhance the cross-linking effect of particles in composite protein emulsion.•Glycosylated protein nanoparticles had good retention and protection to EGCG.•Release rate of EGCG in intestinal fluid was higher than that in gastric fluid.

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关键词

EGCG,Arachin,Casein,Glycosylation,Antioxidation,Stability

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